Description
Espresso meringue cookies are a light, airy treat infused with rich espresso flavor. These low-calorie, fat-free cookies offer a crisp texture that melts in your mouth, making them the perfect guilt-free snack for coffee lovers. Whether paired with a cup of coffee or enjoyed on their own, these meringues provide the perfect balance of sweetness and bold espresso flavor.
Ingredients
Ingredients:
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated white sugar
- 2 teaspoons espresso powder
Instructions
Instructions:
- Preheat Oven: Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper.
- Prepare Egg Whites: Ensure mixing bowl and beaters are clean and dry. Separate the eggs while cold, then let the egg whites sit for 30 minutes to reach room temperature.
- Beat Egg Whites: Using an electric mixer, beat the egg whites on medium speed until frothy.
- Add Cream of Tartar and Vanilla: Add cream of tartar and vanilla extract, continue beating until soft peaks form.
- Incorporate Sugar: Gradually add sugar, one tablespoon at a time, ensuring it dissolves before adding more. Beat on medium-high for 5-7 minutes until glossy, stiff peaks form.
- Fold in Espresso Powder: Gently fold in espresso powder until evenly incorporated.
- Pipe or Scoop Meringue: Pipe small swirls or drop mounds onto the baking sheet.
- Bake: Bake for 1.5 to 2 hours until pale and crisp.
- Dry in Oven: Turn off the oven and leave meringues inside to dry for at least 4 hours or overnight.
- Store: Store in an airtight container at room temperature.
Notes
- If you want a chocolate twist, add cocoa powder to the meringue.
- For a spiced variation, mix in cinnamon with the espresso powder.
- Meringues should be crisp and pale, easily lifting off the parchment.
- Prep Time: 20 minutes
- Cook Time: 1.5 to 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
